Yields: 4 servings Prep Time: 20 mins Process Time: 45 mins Total Time: 1 hour 5 mins Calories per Serving: 280 freshly ground black pepper, see intro pork fillet vegetable oil medium fennel bulb ...

Most people picture large racks of ribs or a massive brisket when they picture smoked meats, but don't overlook a juicy pork ...

Preheat oven to 450 degrees. Remove visible fat from the pork tenderloin. In a small bowl, mix Herbes de Provence with a ...

Carve the pork into slices and arrange ... Trim any sinew from the fillet and discard. Sit the fillet in the marinade, season with salt and black pepper and turn to coat until all the fillet ...

Lay the slices of pork fillet between two sheets of cling film ... Season the flattened slices of pork with salt and freshly ground black pepper. Heat a knob of the butter in a frying pan over ...

For this recipe, I butterfly a pork tenderloin and stuff it with baby spinach and cheddar ... and a good dash each of salt and freshly ground black pepper for about 45 seconds, or until smooth.

then season well with salt and freshly ground black pepper. To serve, slice the pork fillet and place onto a plate. Place a spoonful of romesco to one side of pork, and a spoonful of the tzatziki ...

Return the pork with its juices to the pan and mix well. Combine the yogurt and cornflour mixture and fold through the meat to warm through. Season with pepper. You may like to add a little extra ...